Serves: 12
Total Calories: 41
1. Preheat oven to 350° F.
2. In a medium bowl, cream lard with Splenda. Beat in eggs until light and fluffy.
3. Sift almond flour with baking powder and salt. Alternately add flour mixture with the cream to the creamed mixture, stirring until smooth. Fold in nuts and lemon peel.
4. Scrape batter into a greased 9 x 5-inch loaf pan. Bake for 50 minutes or until a skewer inserted into center comes out clean.
This Lemon Bread recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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